Formulation Instructions
Formula
Ingredient
Amount
% as is
Water
49.62
Vegetable shortening
27.00
Rennet casein (#90 Mesh)
18.00
PRECISA™ 604 Starch
3.00
Emulsifying salt
1.40
Sodium chloride
0.60
Lactic acid (90% concentration)
0.33
Potassium sorbate
0.05
TOTAL
100
Preparation
Processing conditions: Direct steam injection kettle, blunt blade, vacuum setting 750mbar.
1. Add all ingredients (except lactic acid) and mix for 2 minutes at 600rpm.
2. Heat mixture to 50˚C and mix at 300rpm. Hold for 4 minutes.
3. Heat mixture to 80˚C and mix at 300rpm. Hold for 3 minutes till a homogenous mixture is attained.
4. Add lactic acid to adjust pH to be approximately 6.0. Continue mixing at 300rpm for 30 seconds.
5. Hot fill into containers and blast cool to 4˚C for storage.